A standing rib roast combines deep beefiness with marvelous tenderness and, naturally, has a price tag to match. But don’t be intimidated. It’s still a roast, after all, and that means it’s easy to cook.
This recipe was developed for Gourmet magazine's December 2009 issue. Unfortunately, Gourmet was shuttered before that issue was published. So in 2018, we dug up the entire Christmas menu and posted it here.
To make a roasted garlic garnish that’s as beautiful as it is delicious, halve a few heads crosswise and roast, cut sides down, on a well-oiled sheet of nonstick foil at 350–400°F until caramelized and tender.
Recipe information
Total Time
1 day (includes marinating)
Yield
8 servings
Ingredients
Preparation
Step 1
Pulse garlic, rosemary, salt, and 1 tsp pepper in a food processor until smooth, then rub all over roast. Transfer to a rack set in a 13- by 9-inch roasting pan and marinate, chilled, at least 8 hours.
Step 2
Let roast stand at room temperature 1 hour.
Step 3
Preheat oven to 450°F with rack in middle. Roast meat, fat side up, 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).
Do Ahead
Step 4
Beef can be marinated 1 day ahead.
